Galette’s live fondly in my childhood memory and definitely linger in my heart. When I was growing up, my dad would make a dessert galette to celebrate a holiday or a birthday and sometimes as a special treat for my sister or I – just to show us how much he cared about us.
These galette’s were filled with fresh seasonal fruit – peaches and plums grown from our backyard fruit trees, or sometimes homemade jams and jellies that were put up at the end of the season – but either way, they were hot and bubbly and always served with a big scoop of cold vanilla ice cream that would immediately run all over the plate.
Every bite was heavenly.
This week I was faced with the task of using up six cups of caramelized onions I had made after breaking into a giant bag of yellow onions. Some of these onions went into a big batch of onion soup which then went directly into the freezer for a cold winter’s day. But the rest needed a good home and a savory galette was just the ticket.
I used my classic pie dough recipe for this galette but omitted the sugar and replaced it with fresh rosemary, thyme and black pepper. Then I piled the onions in the middle and topped them with not just one or two types of cheese, but with three cheeses (!!!) and wrapped it all up and threw it in the oven.
What came out was a hot and bubbly cheesy onion pie that smelled like pizza and tasted like heaven. I cut into it, took a few pictures for you guys, and then ate two pieces before wrapping it up and promptly walking it over to my neighbors house before I ate the entire thing myself.
As I returned from delivering the galette, I sent this text to my neighbor: There’s an afternoon snack on your doorstep in case you are in the mood. Three cheese and caramelized onion galette – hope you like it and thanks again for the fresh chicken eggs!
She responded: Holy galette batman! That is heavenly! Oh I thank you so much! I will personally start laying eggs if you make that again! Mercy!!
Seriously, it’s so good. It’s even neighbor approved.
XO,
Jenn
three cheese and caramelized onion crostada
2 cups caramelized onions (recipe below)
4 oz shredded fontina cheese
2 oz brie cheese
2 oz blue cheese
crostada dough, rolled out (recipe below)
1 egg yolk
splash of milk
black pepper
Preheat your oven to 375 degrees. Place the rolled out crostada dough and parchment paper onto a baking sheet.
Place the caramelized onions on top of the crostada dough.  Spread the onions evenly over the dough, leaving about two inches from the edge of the onions to the edge of the dough.
Cut the brie cheese into thin slices and lay them in the middle of the onions.
Sprinkle the shredded fontina cheese over the top of the onions.
And then break off small crumbles of the blue cheese and drop them over the top of everything.
Wrap the dough around the onions by pulling on a small part of the dough, folding it over, and laying it on top of the onions. Work your way around the crostada, pulling and folding and laying until the crostada has a crust all the way around.
In a small bowl, mix the egg yolk and a splash of milk together and brush it over the folded dough. Sprinkle the whole thing with freshly ground black pepper and place the baking sheet and crostada into the oven. Bake for about 35-40 minutes – until the filling is bubbly and the crostada is golden brown. Remove from the oven and let cool slightly before cutting and serving.
caramelized onions
makes about three cups
4 yellow onions, peeled and thinly sliced
extra virgin olive oil
Put a good glug of olive oil into a large pot over high heat. Add the sliced onions and give everything a stir so that the onions are somewhat coated with the oil. Once you hear the onions cooking, give them a stir, making sure to scrape up any brown bits from the bottom of the pot. Turn the heat down to medium/medium-high and continue to cook/stir/scrape until the onions have completely wilted and the mixture has turned brown.
crostada dough
makes enough for two medium sized crostadas
10 oz all purpose flour
pinch of salt
6 1/2 oz unsalted butter
1 tablespoon minced rosemary
1 tablespoon minced thyme
1 teaspoon freshly cracked black pepper
ice water
In a food processor, add the flour, salt, butter, rosemary, thyme and pepper and pulse until the butter becomes the size of peas. With the processor running, slowly drizzle a bit of the ice water into the mixture – just add enough water so that the dough just comes together.
Turn the dough out onto a cutting board. Using your hands, form the dough into two equal sized balls. Flatten the dough into a circle and wrap each circle in plastic wrap. Place the dough into the fridge to chill for at least 30 minutes, or overnight.
When you are ready to make the crostada, remove the dough from the plastic wrap and place it on a lightly floured piece of parchment paper. Roll the dough out into a circle or an oval – making sure to keep the dough the same thickness throughout. Add toppings and bake as directed above.
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